Recipe Background
Glass noodles, mung bean noodles, or bean threads — whatever you call them, you're going to love them in this tasty and refreshing Thai dish! Glass Noodle Salad has tender cooked noodles saturated with a sweet, citrus bright, tangy dressing that will make anyone smile. Mixed with savory pork or tofu, this dish is easily made vegetarian. Glass Noodle Salad is just as filling as a main course. You can even serve this salad up in 30 minutes or less, so you can enjoy it at any time!
Glass noodles, mung bean noodles, or bean threads — whatever you call them, you're going to love them in this tasty and refreshing Thai dish! Glass Noodle Salad has tender cooked noodles saturated with a sweet, citrus bright, tangy dressing that will make anyone smile. Mixed with savory pork or tofu, this dish is easily made vegetarian. Glass Noodle Salad is just as filling as a main course. You can even serve this salad up in 30 minutes or less, so you can enjoy it at any time!
Ingredients
- 5 ounces glass noodles dried
- 4 cups boiling water plus more, to taste
- 1 teaspoon oil
- 9 ounces ground pork can substitute firm tofu, cubed
- salt to taste
- 1 clove garlic peeled and minced
- 2 limes juiced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- ginger root to taste, grated
- 2 tablespoons brown sugar
- 1 small red Thai Chili minced
- 1 carrot julienned
- 4 spring onions sliced
- 2/3 cup peanuts optional, roasted
- 1/2 bunch cilantro optional, chopped
Directions
- Prepare several cups of boiling water.
- Place the glass noodles in a bowl and cover them with the extra boiling water.
- Allow the noodles to sit undisturbed for 10 minutes.
- While the noodles soak, in a pot, bring the remaining 4 cups of the water to a boil.
- In a medium-sized skillet, heat the oil.
- Add the minced pork and cook, breaking the meat apart, for about 5 minutes.
- Add the salt and cook for about 4 minutes.
- Add the garlic and fry until fragrant, about 1 minute. Set the pork mixture aside.
- Remove the noodles from the water and add them to the pot of boiling water.
- Allow the noodles to sit in the boiling water for 1 minute.
- Drain the noodles and rinse them with cool water.
- Using scissors, cut the noodles into smaller pieces.
- Add the lime juice, the soy sauce, the fish sauce, the sesame oil, the ginger, and the brown sugar.
- Stir the soy sauce mixture until thoroughly mixed and the sugar has dissolved.
- Combine the Thai Chili, the carrot, and the onions in a separate bowl.
- Toss the noodles with the vegetable mixture.
- Add in the pork mixture.
- Coat the noodles with the soy sauce mixture.
- Sprinkle with the peanuts and the cilantro and serve!
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